March 2017

As chefs, we all have that one side dish or menu item that we love, but it may not always move as quickly as the prep you've done for it can stand. There are times when something only comes in bulk packaging and we simply don't need all that product. The price is right but what's the real benefit if you throw half of it away before you move through it.

Furmano’s recently launched a full line of beans in smaller cans, which I’m really excited about! Now, a #10 Can (approximately 70+ ounces of drained beans) becomes a more bearable 9 - 10 ounces of beans in a 15.5 oz. can. Instead of trying to move through it all, you get 2 - 3 servings of that item out of a single can. This leaves the excess 60 ounces of beans setting safely in your dry storage room, not going bad and not taking up refrigeration.

As your menu items start to gain momentum with your customers, you can comfortably transition back to the Furmano's #10 can without any loss of the quality we provide in every can of beans we produce, no matter how it’s packaged.

Find out more about our new line of beans in 15.5 oz. cans and let me know what you think! Also, check out my recipe for Chili Lime White Kidney Beans and use my recipe calculator. This is a great tool that lets you choose your servings and quickly calculates the ingredients you’ll need.

Happy Cooking!

Chef Paul, a Certified Research Chef, is a 2002 graduate of Yorktowne Business Institute School of Culinary Arts in York, Pennsylvania. There he was class valedictorian and received the Chef Michael Hostetter Memorial Award for Culinary Excellence. He is a member of the Research Chefs Association and the Refrigerated Foods Association and has over 15 years of experience.

Working in restaurants since the age of 16, Paul has spent most of his life working with food; a love he developed in family style restaurants, honed in school, and practiced in fine dining establishments. Never one to be defining himself with a particular cuisine, Paul explores the world's palate with excitement. "The world is full of people who have made incredible foods with what is in their backyard and we now have access to all those wonderful flavors and combinations," he says. That love and excitement for flavor he now brings to Furmano Foods.

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